Fresh and sweet, the perfect way to combat hot days and finish off delicious meals!
Blend 2 ½ cup sliced stone fruit (plums, nectarines or peaches), ¼ cup sugar, 2 sprigs of thyme, lemon juice to taste and a pinch of salt, until smooth.
Strain the puree by pushing it through a fine mesh sieve to catch and large pieces of skin and discard them.
Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes.
Serve immediately or place in an airtight container and put in the freezer for two hours to firm up.
Mix a shot (or three) Grand Marnier or any liquer (optional) to the purée just before churning.